Chicken Braised with Dried Fruits Recipe
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Savory chicken and slightly sweet fruit make a wonderful combination. Using all dark meat ensures lots of flavor and a uniform cooking time.
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1 cup coarsely chopped dried fruit: a mixture of figs, apricots, prunes, raisins, etc
1 cup wine
1/4 cup flour, more if needed
1 teaspoon salt, plus ground black pepper to taste
8 pieces chicken legs, thighs, or a combination
2 tablespoons olive or canola oil
1 onion, chopped
2 teaspoons fennel seeds, crushed or coarsely ground
1/2 cup water
Soak fruit in wine. Preheat oven to350° F.
Mix salt, pepper and flour in a plastic or paper bag. Add chicken pieces, 2 or 3 at a time and shake to coat lightly.
Heat oil in an oven-proof heavy skillet or pot, with a cover, and brown the chicken. Add onions and fennel, stirring for a minute or two to toast the seeds. Add fruit and wine plus 1/2 cup water. Stir to loosen browned bits from the pan.
Cover and bake about 45 minutes, or until chicken is tender. Good served with rice, polenta, noodles, or mashed potatoes.
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